I have not been a good SMSer lately, and I apologize to my fellow bakers! I skipped last week, and then I went and skipped this week's recipe, plus I've been a terrible commenter. At least a new year is coming up and I can resolve to be better...
In the meantime, I have some fantastic waffles for you. (Which were actually the pick for last week, so I am making an attempt to catch up.)
I received a wonderful cast iron waffle maker for Mother's Day this year, though had yet to make any waffles with it, because it required seasoning, and I hadn't gotten around to it. I was so excited to finally pull it out and put in the work to make it useable, because it made the best waffles I have ever eaten. I'm not sure how much of that can be attributed to the waffle iron and how much to the recipe, but let me tell you, these were fantastic.
The texture was amazing. I have never had a waffle that was so crispy on the outside, and so tender on the inside. No sogginess here, even when drenched in maple syrup and warm bananas. We folded ours over to eat them like a sandwich, with all of the bananas and maple syrup on the inside. Oh my. I was so glad I only made a half recipe, so that 2 waffles was my limit...
I made a lot of changes in the recipe: I used instant yeast, I doubled the amount of nutmeg and added 1/2 teaspoon cinnamon (remember, this was a half recipe), added 1 teaspoon vanilla extract, used 3 teaspoons of palm sugar, and I was out of eggs so I used 2 tablespoons of tapioca powder as an egg substitute.
The banana topping was divine. I used palm sugar in place of brown sugar, and added about 1/2 teaspoon vanilla extract. I didn't put the maple syrup in the topping, but poured it on my waffles separately, and it was wonderful.
This was the first raised waffle I have ever had, and I can certainly say it won't be the last.
This recipe was chosen by Lauren of Fried Pickles and Ice Cream. Sorry I was a little late with these, Lauren! You can find the recipe on her blog.
